In many countries throughout Asia, Africa and the Mediterranean, the seeds of the plant are consumed daily as a primary source of nutrition (Basch et al., 2003). It is possible that the antidiabetic benefits of fenugreek seeds derive from the soluble fiber fraction of the seeds, which has a high One of the seed spices, triplata is a plant that belongs to the family of legumes, herbaceous plants and raindrops.
Nutritional properties
In addition, the seeds are an excellent source of galactomannans, which make up almost half of the weight of the seed. The seeds of this plant are also commercially useful due to the presence of the saponins diosgenin, tigogenin, jamogenin and gitogenin (Taylor et al., 1997), and the bitter taste of the seeds is caused by the presence of 4 to 8%.
Bioactive components
Flavonoids
Phenolic compounds
Anthocyanins
Literature review reveals the presence of three classes of flavonoids in Trigonella foenum-graecum: flavones, flavonols and anthocyanins (Benayad et al., 2014). In addition, previous studies have shown the importance of anthocyanins for human health, as well as their potential to defend against the development of chronic diseases (Nassour et al., 2020).
Antioxidant activity
The ability of these compounds to bind metal ions is what gives them the power to fight free radical formation and reduce the amount of metal-induced peroxidation (Dai et al., 2012; Martin et al., 2017). This function protects vital biomolecules, including DNA, proteins, and lipids, from oxidative damage associated with various disorders and acceleration of the aging process (Pojer et al., 2013; Martin et al., 2017). .
Amino acid profile
Beneficial aspects of fenugreek
All the enzymes' activities were restored by the pretreated fenugreek extract, which showed a general protective effect on the synergistic impact of CP and BSO (Bhatia et al., 2005). Apoptosis has been mentioned as a potential mediator of the anti-breast cancer properties of fenugreek in an epidemiological investigation (Amin et al., 2005). The ability of flavonoids and catechins to induce apoptosis in human cancer cells was first discovered (Ahmad et al., 2000).
Supplemental dietary flavonoids have also been reported to inhibit cancer development in animal models (Puri et al., 2002; Devi et al., 2003; Thakran et al., 2003). Page | 10 diabetes, controlled glycosuria in people with moderate diabetes and improved their severe diabetic condition (Srinivasan et al., 2005). Researchers have discovered that triplata seed extract, which is high in polyphenols, can have a protective effect against hydrogen peroxide (H2O2)-induced oxidation in both healthy and diabetic human erythrocytes (RBCs) (Yadav et al., 2011).
When aqueous and methanol extracts of fenugreek seeds were compared with diclofenac potassium, a well-known analgesic, the tail test showed that fenugreek seed extracts may have a possible analgesic effect (Yadav et al., 2011). In addition, it can cause uterine contractions, hypoglycemia in some mothers, and other side effects (Yadav et al., 2011).
Bread as whole wheat bakery product
Conclusion
Therefore, the use of natural components in bread while maintaining essential bread quality characteristics, such as hardness, surface color, texture and taste, can provide several benefits in promoting human health. The experiment was conducted in the laboratory of the Department of Applied Food Science and Nutrition, Department of Food Processing and Engineering of Chattogram Veterinary and Animal Sciences University, Chattogram.
Collection of sample
Preparation of fenugreek seed powder (FSP)
Preparation of bread
Then the water was heated; sugar was added to half the hot water and stirred until the sugar dissolved. Then the yeast was added to the sugar solution, stirred and let it sit for 5 minutes. When the yeast puffed up and covered the entire surface of the water, it was added to the bowl of mixed ingredients.
The remaining water was also added to the mixture and mixed well for about 2 minutes. The dough was then covered with a clean wet towel and left to rise in an incubator at 30 °C for about 1 hour, with occasional sprinkling of water. When the dough was taken out of the incubator, it was kneaded to release the air pockets that had developed.
Then the dough was placed in a greased loaf pan, covered with the wet towel and again placed in the incubator for 1 hour at 30°C for the second rise. Then the pan was taken out of the incubator; the towel was removed and the pan placed in the preheated oven.
Nutritional analysis
- Moisture content
- Crude protein
- Crude fat
- Crude fiber
- Ash content
- Carbohydrate
After adding 10 ml of concentrated H2SO4 and a digestion combination consisting of sodium sulfate and mercuric oxide in a ratio of 1:1 gram, the content of the digestion chamber was boiled for six hours until it was free of impurities. At the same time, a blank digestion was performed in which none of the chemicals were included. It is possible to quantify the amount of fat in food by dissolving a sample of the meal in an organic solvent such as chloroform or methanol and then separating the filtrate by filtration.
In accordance with the recommendations of AOAC (2016), the crude fat content of the samples was calculated using a soxhlet apparatus. The weight of the raw fiber is equal to the difference in weight between the two quantities. The sample weighed about one gram and was placed inside the weighted but empty crucible.
Then it was removed from the crucible, cooled and placed in a desiccator while the weight of the crucible with the ash was determined. The content of available carbohydrates is determined by subtracting the sum of the values (per 100 grams) for moisture, ash, protein and fat from 100.
Energy estimation
The total percentage of carbohydrates was determined by the difference method as described by Edeogu et al., (2007).
Determination of bioactive compounds
Total flavonoid content (TFC)
The total amount of flavonoids present in the sample was determined by analyzing the absorbance of the sample extracts and comparing it with a standard curve of quercetin. TFC was calculated and presented as milligrams of quercetin equivalents (QE) per gram of extract (mg QE/g).
Total phenolic content (TPC)
Total anthocyanin content (TAC)
Determination of Antioxidant capacity by DPPH scavenging method
Page | 21 For the purpose of plotting the standard calibration curve, TEAC composite (Trolox equivalent antioxidant mobility) was used. Readings were given as mg/100 g Trolox equivalent (TE) per gram of powder on a dry weight (DW) basis.
Sensory analysis
Affective test
Amino acid profile
After that, the caps of the volumetric flasks were properly closed so that they become airtight. When the hydrolysis was complete, the flasks were cooled and each solution was mixed with 20 ml of water. The filtrate was collected and the pH of the filtrate was adjusted to 7-10 using 0.1N NaOH.
Each solution was then further filtered with a 0.2 μm filter syringe and placed in a 2 ml sample vial as a stock solution. For each stock solution, approximately 50 μl of sample was pipetted into another vial (reagent + sample) and labeled according to the replicates. Approximately 350 µl of AccQ fluoroborate buffer was pipetted into this vial and vortexed for 10 seconds.
After that, 50 μl of reagent diluent and 50 μl of reagent powder were pipetted into each vial and vortexed for 10 seconds. From each vial (reagent + sample) about 150 μl of solution was pipetted into the HPLC vials containing the inner tube.
Cost analysis
Amino acid analysis was done by High Performance Liquid Chromatography System (Model: Waters e2695, Waters Corporation, USA) with Fluorescence detector (FLR 2475) with C8 column (3.9 150 mm).
Statistical analysis
Nutritional composition of FSP and wheat flour
Nutritional composition of bread formulations
The nutritional properties of bread with the addition of FSP are shown in Table 4.2; almost all samples are significantly different from each other.
Energy content
Bioactive components
Bioactive components of FSP
Bioactive components of bread formulations
Antioxidant capacity
Sensory evaluation
Amino acid profile
Asparagine and proline were higher in sample B, while cysteine and tyrosine content were higher in control bread.
Cost analysis
Page | 29 Among the non-essential or conditionally essential amino acids, the amount of alanine, glutamine and serine showed no significant difference for both samples. The data shown in Table 4.2 makes it very clear that the incorporation of fenugreek seed powder into wheat flour had a significant effect on the nutritional profile of the breads made from wheat flour. The addition of FSP to wheat flour led to an increase in the amount of protein, fat, coarse fiber and ash, while simultaneously leading to a decrease in the amount of carbohydrates.
The increase in the nutrient content of FSP breads was due to their higher contents of fenugreek seed powder compared to wheat flour (Table 4.1). The moisture content of the loaves gradually increased with an increasing percentage of FSP ranging from 34.05% in the control bread to 36.39% in sample C. The hydrophilic nature of the protein in fenugreek flour may be responsible for the increase in moisture content (Nasri and Tinay, 2007).
Regarding the content of fat, crude fiber and ash of bread, these parameters tend to increase in a way that is directly proportional to the amount of FSP inclusion. Total carbohydrate content decreased while fenugreek seed powder increased due to high levels of protein, fat, crude fiber and moisture.
Bioactive components
Antioxidant capacity
Sensory evaluation
Page | 33 score decreased, which may be related to the inclusion of various astringent substances, including galacto-mannans, sapogenin, trigonelline, choline, tannins and alkaloids (Chaubey et al., 2018; Rasool et al., 2013). Similar studies by Afzal et al. 2019) reported on the sensory acceptability of fortified bread, muffins, pizza, cookies and cakes made with 6% FSP addition.
Amino acid profile
In the current study, the addition of fenugreek seed powder to wheat flour increased nutritional and antioxidant status while maintaining acceptable bread quality. To get a better taste, ways to reduce the bitterness of fenugreek seeds should be explored. The influence of fenugreek seed powder addition on the nutritional, antioxidant and sensory properties of value-added noodles.
Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from fenugreek seed (Trigonella foenum-graecum) and bitter melon (Momordica charantia) fruit extracts. Influence of fenugreek flour (Trigonella foenum-graecum L.) Addition of dark wheat flour technofunctional properties. Physiological and pharmaceutical effects of fenugreek (Trigonella foenum-graecum L.) as a multifunctional and valuable medicinal plant.
Effects of using different percentages of fenugreek flour to improve the sensory, rheological properties and maintain quality in corn dough to produce gluten-free breads. Effect of fenugreek seed extract on adriamycin induced hepatotoxicity and oxidative stress in albino rats.
